Maltese Brodu taċ-ċanga [Maltese Beef Broth]


The traditional beef broth is delicious and I am told that the two most important ingredients not to ever be missed out is local celery, a dark green variety with thinner stems and lots of black pepper.

You can use Osso Bucco steaks which give the soup a wonderful flavor. There is nothing more delectable than eating the marrow out of the hole in the bone with the broth. On tv I used shin of beef [garretta], a secondary cut, which needs slow and long cooking so that the muscle and collagen melt and turn into a gelatine like substance and the meat falls apart and nearly melts in your mouth.

For two portions will need:


2 Osso Bucco Steaks or 1 boneless shin of beef [garretta]
2 Oxo Stock Pots
1 kohlrabi, peel and chopped
1 long marrow
2 zucchini chopped
2 carrots. peeled and chopped
2 large tomatoes, chopped
2 tablespoons tomato paste
Plenty of local celery, chopped
2 potatoes, peeled and chopped
2 onions, peeled and chopped
2 cloves garlic, peeled and chopped or use Garlic Spray
3 liters water
Sea Salt, freshly ground pepper
2 tablespoons Olive Oil, I use mild and light

Optional:  1cm fresh turmeric root

To finish off:  Lemon zest and parsley

Clean, peel and cut the vegetables roughly into cubes.

Place the olive oil in a large pot on medium heat.

Add the onions and cook gently.  Then add the rest of the vegetables.  Cook for a few minutes and add the beef.

Add the stock pots and on tv I used one beef and one garden vegetables.  Stir and add the water.  Bring to boil and then turn the heat down.
Add the salt, pepper and tomato purée or passata.
When it boils, turn down the head and simmer for an hour.
Turn off the heat and leave to rest of 5 minutes before serving.  Finish off with some grated lemon zest for flavour.   We love eating ours with local Maltese sourdough bread or ftira.

The soup is gluten free but you can also serve with gluten free rolls.

It is  lactose free,

For a vegan recipe, omit the beef steaks and just before serving add 1 grilled portobello mushroom per portion instead of the beef.  

To reduce the salt content, use an Oxo low salt stock pot or stock cube.

Lea’s Good Food Everyday airs on Smash TV and you can follow the page on facebook

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Trade Enquiries:

Oxo Stock Pots by Premier Foods at George Borg Ltd

X Tra Passata, Frylight Garlic Spray and Filipo Berio Olive oil at Rimus Group

Fresh Vegetables by Big Fresh Mosta, Oscar’s Fruit and Vegetables Paola and Barbuto [organic]

14 responses to “Maltese Brodu taċ-ċanga [Maltese Beef Broth]”

  1. My late husband’s osso buco was one of his recipes we loved the most. On the other hand, so was just about every other one ! [grin] But we had always to fight the butcher to get him to sell us pieces with a lot of marrow in them …

    1. Oh so he loved food Margaret Rose ! This soup is delicious even without the meat. I used mum’s recipe. Have a great day !

  2. Wow! Stunning ceiling!!

    1. Yes Elaine it is stunning, could not keep my eyes off it. Have a lovely day !

  3. looks delicious. vw

    1. Thank you, appreciate your comments very much and please let me know if you try it out !

  4. Beautiful ceiling pic. I’ll have to give this recipe a try!

    1. yes it is a gorgeous ceiling . Ler me knkw what you think of the soup, it has wonderful flavors and full of wholesome goodness !

    1. Thank you ! Appreciate..

    1. Thank you Jackie, I am glad you like it as it was delicious amd such a healthy dish … Hope you are keeping well…

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